Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

• DOI: 10.1007/s10068-012-0205-z
• Publication Date: 2013-01-03T10:35:00Z
• Authors: Guo-Hao Yang; Jun-Jun Guan; Jin-Shui Wang; Hai-Cheng Yin; Fa-Dong Qiao; Feng Jia
• Keywords: Titratable acid; Sensory Analysis

The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p<0.05) on the viability of characteristic microorganisms in yogurt, the pH, titratable acidity (°SH), viscosity, and hardness of the products. The descriptive data showed significant differences (p<0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (≤4%) were liked over the higher samples (≥6%), with a negative impact on the acceptance by the consumers. Therefore, these findings suggest that 4%(v/v) may be the more appropriate content of ginger juice in the preparation of ginger-juice yogurt.